Friday, September 15, 2017

Grilled London Broil

This steak got marinated with a dry rub of chili powder, salt and pepper for a couple hours at room temperature, then cooked first on the direct heat side of a grill and finished on the indirect side, 130 degrees for medium-rare. The tomato and fennel salad also takes a couple hours of rest time, which softens the strong fennel taste to perfection.  Add fingerling potatoes and a bottle of Malbec wine, and Saturday night was pretty special.

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